Shrimp Mac & Cheese

I love macaroni and cheese! The cheesier the better – at least for me. Throw in shrimp or other seafood (crab meat or lobster) and oh yes, indeed. While we were on our family vacation we had a late dinner at Bubba Gump’s on the City Walk outside of the Universal Orlando entrance. I’m so glad we chose to eat there. Only I should have ordered two Shrimp Mac & Cheese dinners, as my daughter wanted to try it and was soon spooning it into her mouth as well. She’s lucky I love her [kidding]. Right then and there we both were like: “let’s make this when we get home”! You don’t have to twist my arm. So here’s what we came up with and gracious was it ever good!

Remember, you can use your favorite cheeses; you don’t have to stick to what I chose to use. That’s what I did. I put in some of my favorite and easy to melt cheeses but I was also trying to capture that Bubba Gump taste. We both felt I did a bang up job and my tummy agreed. Hers too. I hope you enjoy it if you decide to make it. This was our dinner – nothing else as it’s filling and a pleasure to eat. ENJOY!

*You can switch out the shrimp for lobster, crab or other seafood. Or you can divide them up and use a couple/few together for a seafood mac & cheese. I wanted to do mine with shrimp and lobster but was not successful in finding the lobster or lobster tails I wanted. Next time.*

I boil my water with either extra virgin olive oil (EVOO) or grapeseed oil and bring to a boil. Then I add my pasta. I cook about a minute shy of al dente since it will be going into the oven. I also cook it slower than normal when I'm putting pasta into the oven after cooking. So that rapid boil gets turned down to a medium heat before I add my pasta. I also used Cavatappi pasta in this instance, however, feel free to use elbow or any pasta you really like whether you've tried with macaroni before or not. I love any and all pasta so to me I just grab what I have.

I purchased my shrimp already peeled, deveined and cooked. I just removed their tails. They were also large shrimp and not the medium sized I would have preferred in this dish. So I ended up cutting some of the larger ones into two or three pieces depending on just how large they were. There were a few smaller ones floating around and I left them full.`

In a large saucepan I melted about 5 T of butter over medium heat. Then I added in the onion (this is where I would have added the garlic as well if using - and/or even shallots) and saute until clear and/or soft (depending on which/what you're using - if any).

I tossed in my shrimp (in the saucepan with butter/onion) and I stirred them around making sure to coat them all with the butter. I then added in 1 t of the creole seasoning and stirred/tossed the shrimp around again - all four about 3 minutes. Then I removed the shrimp from the pan and transferred to a plate until I needed short time later.

My pasta is done. So I drain it in a colander and run warm water over it - to rinse a little and then still in the colander I toss it with either EVOO or grapeseed oil. This will help so my pasta isn't and won't be stuck together when I go to use shortly.

In the same saucepan I removed the shrimp from I now add in my 3 T of flour - and whisk. Whisk whisk whisk. For about a minute until it's all combined and stirred up - I don't want it to burn so I'm not looking to bring it to a boil - I'm just between simmer and medium on this as my pan is super hot. I take up my 2 C of whole milk and pour it about 1/2 a cup at a time - all the while whisking it. I have increased the heat to a steady medium but I don't want my milk to boil. When I have all the whole milk in I add in my 1/2 C of heavy whipping cream and again - whisk whisk whisk. My creamy milk mixture is getting thick and is not watery which is what I want. (this picture is after I've added my cheeses - no lumps just melted cheese with my HWC and whole milk)

Time to add in all that grated cheese - nibble here nibble there put it in the pot a little bit at a time while I either whisk or stir with my wooden spoon. I usually start out with the whisk and as it thickens more and more with the cheeses being added I will switch to the wooden spoon but will still whisk some as well. All the cheeses I used - melt quickly and easily and that's what you want. If you want to know exactly what cheeses I used, just ask away in comments and I will tell you. Again, use what you like but make sure it is an easy melting cheese. I make mac & cheese a lot and use tons of different cheeses - what I have on hand or what I am craving at that time. I've never had issues. My daughter likes the color of sharp cheddar but I don't like the processed cheddar cheeses - so I will get some to just appease her sometimes or as close to that color as I can find in a more natural cheese. (the picture of the cheese hill - that was just ONE plate *lol*) told you I love cheese!

I've added in my cheeses to the milk/flour saucepan and now I am going to add in some salt and pepper - I just do this (don't measure) and again, I don't use salt heavyily so I'd hate to tell you how much - I do use sea salt though and fresh black pepper) if it had just been me and others ie no kids I possibly would have added in some white pepper. I also tossed in some smoked paprika, the dijon mustard and then I used the other 1 t of creole seasoning (or cajun - if you're using - you don't have to use anything spicy if you don't want to and you can add more if you like more of a punch) to the cheese milk and stir/whisk it really well.

All my seasonings are stirred and whisked in the mixture. If I'd had an immersion blender I would have used that - I really need a new one.

Now it's time to add in my pasta! I do so a little at a time and if you tossed with EVOO or grapeseed oil - you will not have to worry one bit about it sticking together. I put some pasta in and stir and then more pasta and stir ... until all the pasta is in and coated.

Now I do the same with the shrimp!

Now it's time to transfer to my cooking dishes. In this instance I used two 6.5 inch cast iron pans and two porcelain bowls. You can use one large casserole dish if you prefer or even small oven safe ramekins - whatever you want to do and use is fine. HOWEVER: make sure you coat what you are using first. I coated with butter but I also sprayed with a butter spray on two and EVOO on the other two. Then I used two of the remaining butter pieces and cut them in half and placed in the middle of each dish before adding the shrimp pasta.

After I added the shrimp pasta to each baking dish (the porcelain bowls - I only baked one and I placed it on a small pan/cookie sheet) as my daughter was ready to eat hers and did not want any bread crumbs or parsley added. *I took a small sauce sauce pan and used a couple T of butter and added in the mixed breadcrumbs/panko and then I topped each of the three dishes with them. Then I took the remaining 1 or 2 T of butter and cut into slivers and placed them on top of each shrimp pasta bowls. Next I added some of the finely grated Parmigianno Reggiano (or Asagio) cheese to each dish and then tossed on some parsley and sprinkled some paprika (regular) on two.

Time to cook. I put both of the cast iron pans into the oven together on the same rack. I cooked them for 30 minutes - just enough to slightly darken as I don't like a burnt cheese. So you can cook a tad longer or you can just bake about 15 minutes and then broil for a few minutes to get a darker melt to your cheese (or just broil it if you prefer for the cheese to melt on top). It's really eater preference IMO.

And last but not least the porcelain bowl. Y'all have no idea how hard it was and is to choose pictures for this. I am still doubting if I chose the right ones. Of course, it looked better in person and it tasted just as it did (to us) at Bubba Gump's (I'm sure theirs is made differently - but man, we thought "oh yeah nailed it"!. I almost feel naughty sharing these! HA!

Again, any questions, please let me know and I'll help in any way I can. I hope you enjoy this as much as we did.

About Charly

Charly is a divorced SAHM of two kids (varying SN). She loves sweet tea (x1gazillion), watching TV (too much of it), CHOCOLATE, anything tech, cooking/baking, and her kids! Born, raised and resides in the South. Fan of: Rob Lowe, Jason Bateman and John Stamos. A sci-fi, used-to-be girl gamer, lover of books, art and music. Has a passion for organizations that reflect her life's journey before and after kids (thus far): Domestic Violence/Battered Women, United Mitochondrial Disease Foundation (UMDF), The Autism Society, MitoAction, Epilepsy Foundation, The Children's Heart Foundation, SPD Foundation, NORD/Global Genes and spreading autism ACCEPTANCE. She can be wickedly funny/witty - okay, sarcastic (in a good way of course) forever keeping us on our toes! But we love her ... anyway. She is a *dandelion mom*: beautiful, strong and resilient.
Twitter: @OneAppyMama
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